Recognizing the high standards of Japanese cuisine and food safety, she made the strategic decision in 2003 to establish a joint venture with Japanese companies.

Despite initial challenges in sourcing raw materials and reaching consumers, unwavering dedication and perseverance enabled Intermix International Flour Joint Venture Company to achieve significant growth. Today, under the Mikko Hương Xưa brand, the company takes pride in expanding the reach of Vietnamese products to international markets.

With a deep understanding of the challenges faced by homemakers, particularly overseas Vietnamese who long for traditional delicacies such as bánh bèo, bánh xèo, bánh bột lọc, bánh cuốn, and bánh bao but lack the necessary ingredients and time for preparation, Ms. Huỳnh Kim Chi sought partnerships with Japanese manufacturers. This collaboration led to the development of Mikko pre-mixed flour, meticulously crafted to preserve the distinctive flavors of each type of cake and cater to the authentic tastes of Vietnamese consumers.

Notable products, both domestically and internationally, include Mikko Hương Xưa’s pre-mixed flour for bánh xèo, bánh bò, bánh bao, bánh cuốn, and various fried dishes.